Publication Date:
2021-05-19
Description:
The aim of this study was to determine proximate compositions and sensory evaluation of
tilapia meat. For this purpose, farmed Nile tilapia and Red tilapia were collected from the
Inland Saline Waters Aquaculture Research Center located in Bafgh, Yazd. Fish were
transported to Aquatic Fish Processing Research Center. Fatty acid composition, protein, fat,
moisture, ash and sensory evaluation in fish meat were analyzed. Results showed that the
tilapia meat had 1.30–1.68% fat, 18.70-19.26 protein, 78-79% moisture and 1.34-1.8% ash.
Twenty seven fatty acids were identified in the tilapia meat. Saturated fatty acids were found
between 24.84–27.12%, mono-unsaturated fatty acids 36.14-39% and poly unsaturated fatty
acids 32.38-38.12%. Amount of Eicosapentaenoic acid (EPA) and docosahexaenoic acid
(DHA) was calculated between 0.50-0.63% and between 6.12-6.19%, respectively. Results of
sensory evaluation showed highest score for sensory evaluation parameters (color, odor,
texture, test and flavors).
Description:
Published
Keywords:
Oreochromis niloticus
;
Cyprinid fish
;
Nutrition
;
Composition
;
Fatty Acid
;
Fish processing
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp.125-132
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